19 Delicious Whoopie Pie Recipes for Every Occasion

Whoopie pies are the ultimate handheld treat—soft, cakey, and filled with creamy goodness! Whether you’re craving classic chocolate, seasonal pumpkin spice, or a fun twist like s’mores or red velvet, we’ve got a recipe to satisfy every sweet tooth. From bake sales to birthday parties (or just because), these 19 irresistible whoopie pies are sure to delight. Ready to get baking? Let’s dig in!

Classic Chocolate Whoopie Pies with Vanilla Cream Filling

These nostalgic whoopie pies are a perfect balance of tender chocolate cake and fluffy vanilla filling—just like Grandma used to make!

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup vegetable shortening
• 1 ½ cups powdered sugar
• 1 ½ tsp vanilla extract
• 2 tbsp milk

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1 cup milk to the butter mixture, mixing just until combined.
5. Drop 2-tbsp scoops of batter onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back when touched. Cool completely.
6. For the filling, beat ½ cup shortening, 1 ½ cups powdered sugar, 1 ½ tsp vanilla extract, and 2 tbsp milk until light and fluffy (3–4 minutes).
7. Spread filling on the flat side of half the cookies, then sandwich with remaining cookies.

The secret? The filling stays soft and cloud-like for days, making these even better after a night in the fridge.

Tip: For uniform whoopie pies, use a cookie scoop or ice cream scoop to portion the batter.

Red Velvet Whoopie Pies with Cream Cheese Frosting

Red Velvet Whoopie Pies with Cream Cheese Frosting

These pillowy red velvet whoopie pies sandwich a tangy cream cheese filling—perfect for when you want a handheld dessert that feels extra special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add egg, 1 tsp vanilla, and 1 tbsp food coloring; mix until smooth.
4. Alternately add dry ingredients and buttermilk to the wet mixture, mixing just until combined.
5. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
6. For frosting, beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and 1/2 tsp vanilla until smooth.
7. Spread 1 tbsp frosting onto half the cookies; sandwich with remaining cookies.

The deep red color and velvety crumb make these whoopie pies as stunning as they are indulgent—ideal for gifting or potlucks.

Tip: For neat edges, pipe the frosting with a round tip instead of spreading.

Pumpkin Spice Whoopie Pies with Maple Buttercream

These soft, spiced pumpkin cakes sandwiched with fluffy maple buttercream taste like autumn in every bite—perfect for cozy gatherings or a sweet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, and ½ tsp salt in a bowl.
3. In another bowl, beat pumpkin puree, granulated sugar, vegetable oil, egg, and 1 tsp vanilla until smooth. Gradually mix in dry ingredients until just combined.
4. Drop 1-tbsp scoops of batter onto prepared sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back when touched. Cool completely.
5. For the buttercream, beat ½ cup softened butter until creamy. Gradually add 1 ½ cups powdered sugar, then 2 tbsp maple syrup and 1 tbsp heavy cream, beating until fluffy.
6. Spread or pipe buttercream onto the flat side of half the cakes, then top with remaining cakes.

The maple buttercream adds a rich, caramel-like depth that balances the warm pumpkin spice—no one can resist that creamy center!

Tip: For extra flavor, toast the whoopie pies’ edges lightly with a kitchen torch before serving.

Peanut Butter Whoopie Pies with Chocolate Ganache

These Peanut Butter Whoopie Pies with Chocolate Ganache are the ultimate indulgence—soft, cakey peanut butter cookies sandwiching a rich, velvety chocolate filling. Perfect for bake sales or a cozy weekend treat!

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, finely chopped

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a bowl, beat 1/2 cup peanut butter, 1/4 cup butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
3. Whisk together 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Alternate adding dry ingredients and 1/2 cup milk to the peanut butter mixture, mixing until just combined.
4. Drop tablespoon-sized dough mounds onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. For ganache, heat 1/2 cup heavy cream until steaming. Pour over 4 oz chocolate; let sit 2 minutes, then stir until smooth. Chill 15 minutes to thicken.
6. Spread ganache on half the cookies; top with remaining cookies. Let set 10 minutes before serving.

The magic here is in the contrast—the fluffy peanut butter cookies melt into the decadent chocolate filling, creating a bite that’s both nostalgic and luxurious.

Tip: For extra peanut flavor, roll the edges of the assembled whoopie pies in crushed peanuts!

Lemon Blueberry Whoopie Pies with Lemon Curd Filling

These sunny little whoopie pies are like handheld bursts of summer—tangy lemon curd meets jammy blueberries in a soft, cakey sandwich.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tbsp lemon zest
• 1 cup fresh blueberries, lightly mashed
• ¾ cup store-bought or homemade lemon curd

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add 1 egg, 1 tsp vanilla, and 1 tbsp lemon zest; mix until combined.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until blended. Fold in 1 cup mashed blueberries.
5. Drop tablespoon-sized scoops of batter onto the sheets, spacing them 2″ apart. Bake for 12–14 minutes until edges are set. Cool completely.
6. Spread 1 tbsp lemon curd on the flat side of half the cakes; sandwich with remaining cakes.

The mashed blueberries create little pockets of jammy sweetness, while the lemon curd keeps things irresistibly zesty—no frosting required!

Tip: For extra tang, stir 1 tsp lemon juice into the lemon curd before filling.

S’mores Whoopie Pies with Marshmallow Fluff and Graham Cracker Crumbs

These indulgent whoopie pies bring the campfire classic to your kitchen with soft chocolate cookies, gooey marshmallow fluff, and a graham cracker crunch.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup marshmallow fluff
• ½ cup graham cracker crumbs

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Mix in 1 egg and 1 tsp vanilla. Alternate adding the dry ingredients and 1 cup milk, mixing until just combined.
4. Drop 2-tbsp scoops of batter onto the sheets, spacing 2″ apart. Bake for 10–12 minutes until set. Cool completely.
5. Spread 1 tbsp marshmallow fluff on half the cookies. Sprinkle with 1 tsp graham cracker crumbs, then sandwich with remaining cookies.

The marshmallow fluff stays delightfully soft against the rich chocolate cookies, while the graham crumbs add a nostalgic crunch. Tip: For extra flavor, toast the graham crumbs in a dry skillet for 1–2 minutes before using.

Strawberry Shortcake Whoopie Pies with Fresh Strawberry Filling

These playful whoopie pies mash up the classic strawberry shortcake with soft, cakey cookies and a luscious fresh strawberry filling—perfect for summer picnics or dessert trays.

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup finely diced fresh strawberries
• 1/4 cup powdered sugar
• 4 oz cream cheese, softened
• 1/2 cup heavy whipping cream

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well.
4. Alternately add dry ingredients and 1/2 cup buttermilk to the butter mixture, mixing just until combined.
5. Drop 1-tbsp scoops of dough onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
6. Mash 1 cup diced strawberries with 1/4 cup powdered sugar. Beat 4 oz cream cheese until smooth, then fold in strawberry mixture. Whip 1/2 cup heavy cream to stiff peaks; gently fold into filling.
7. Spread filling onto flat sides of half the cookies, then sandwich with remaining cookies.

The juicy strawberry filling stays bright and fresh against the tender, buttery cookies—no artificial flavors needed!

Tip: For extra texture, roll the whoopie pie edges in crushed freeze-dried strawberries.

Banana Whoopie Pies with Caramel Cream Cheese Filling

These soft, cakey banana whoopie pies are sandwiched with a luscious caramel-spiked cream cheese filling—like the lovechild of banana bread and a classic whoopie pie!

Ingredients

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 8 oz cream cheese, softened
• 1/4 cup caramel sauce (plus extra for drizzling)
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Beat butter and brown sugar until fluffy. Add mashed bananas, egg, and 1 tsp vanilla, mixing until smooth.
3. Whisk together flour, baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gradually add to wet ingredients, mixing just until combined.
4. Drop 2-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake 10–12 minutes until edges are set. Cool completely.
5. For filling, beat cream cheese, 1/4 cup caramel sauce, and 1 cup powdered sugar until smooth. Spread onto flat sides of half the cookies, then top with remaining cookies.
6. Drizzle with extra caramel before serving.

The caramel amplifies the bananas’ sweetness while the cream cheese adds tang—making these far more sophisticated than your average whoopie pie.

Tip: For extra flavor, toast the whoopie pies’ edges lightly with a kitchen torch before filling.

Matcha Green Tea Whoopie Pies with White Chocolate Filling

These pillowy whoopie pies balance earthy matcha with creamy white chocolate—a sweet, vibrant treat that’s as fun to make as it is to eat!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tbsp matcha powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• ½ cup buttermilk
• 1 tsp vanilla extract
• 4 oz white chocolate, chopped
• ¼ cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Prep: Preheat oven to 350°F. Line 2 baking sheets with parchment.
2. Dry mix: Whisk 1 ½ cups flour, 1 tbsp matcha, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter: Beat ½ cup butter and ¾ cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well.
4. Combine: Alternate adding dry mix and ½ cup buttermilk to butter mixture, mixing just until combined.
5. Bake: Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake 10–12 minutes until edges set. Cool completely.
6. Filling: Melt 4 oz white chocolate with ¼ cup heavy cream over low heat. Cool 10 minutes, then whisk in 2 tbsp powdered sugar until thick.
7. Assemble: Spread filling on flat sides of half the cookies; sandwich with remaining cookies.

The matcha’s subtle bitterness cuts through the sweet filling, while the cookies stay irresistibly soft—like little clouds with a surprise inside!

Tip: For extra flair, dust assembled whoopie pies with a pinch of matcha powder before serving.

Oreo Whoopie Pies with Cookies and Cream Filling

These indulgent whoopie pies sandwich a fluffy cookies-and-cream filling between two soft, cocoa-kissed Oreo cakes—perfect for satisfying your sweet tooth with a nostalgic twist.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 12 Oreo cookies, crushed
• 1/2 cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• 1 tsp vanilla extract (for filling)
• 2 tbsp heavy cream (for filling)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup butter and 1 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla, mixing until combined. Alternate adding the dry ingredients and 1 cup buttermilk, mixing just until smooth.
4. Drop 2-tbsp scoops of batter onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back when touched. Cool completely.
5. For the filling, beat 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla, and 2 tbsp heavy cream. Fold in crushed Oreos.
6. Spread filling onto the flat side of half the cakes, then top with remaining cakes.

The crushed Oreos in the filling add a delightful crunch against the pillowy cakes, making these whoopie pies a fun upgrade from the classic.

Tip: For extra Oreo flavor, press a few extra cookie crumbs onto the edges of the filling before sandwiching.

Coconut Lime Whoopie Pies with Coconut Cream Filling

These tropical-inspired whoopie pies are a dreamy mix of fluffy coconut-lime cookies and luscious coconut cream filling—perfect for brightening up any dessert spread.

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup coconut milk (full-fat)
• 1 tsp vanilla extract
• 1 tbsp lime zest
• 1/2 cup shredded coconut (sweetened)
• 1 1/2 cups powdered sugar
• 1/4 cup coconut cream (chilled)

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, and 1/4 tsp salt in a bowl.
3. Beat butter and granulated sugar until fluffy. Add egg, coconut milk, vanilla, and lime zest; mix until smooth.
4. Gradually add dry ingredients to wet, then fold in shredded coconut.
5. Scoop 1-tbsp mounds of dough onto sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
6. For filling, beat powdered sugar and chilled coconut cream until thick. Spread 1 tbsp onto half the cookies, then sandwich with the rest.

The lime zest cuts through the sweetness, while the coconut cream filling stays luxuriously fluffy—no one will guess it’s just two ingredients!

Tip: For extra texture, toast the shredded coconut before folding it into the batter.

Carrot Cake Whoopie Pies with Cream Cheese Frosting

These spiced, cakey whoopie pies are like handheld carrot cake—soft, warmly spiced, and stuffed with tangy cream cheese frosting. Perfect for bake sales or a sweet afternoon pick-me-up!

Ingredients

• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium)
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 cup flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup oil, 1 egg, and 1 tsp vanilla until smooth. Stir in carrots, then fold in dry ingredients until just combined.
4. Drop 1-tbsp scoops of batter onto the baking sheet, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. Beat 4 oz cream cheese, 2 tbsp butter, and 1/2 cup powdered sugar until fluffy. Spread 1 tbsp frosting onto half the cookies; sandwich with remaining cookies.

The grated carrots keep these whoopie pies extra moist, while the cream cheese filling adds a luscious contrast—no one can resist that first bite!

Tip: For neat edges, chill the frosted whoopie pies for 15 minutes before serving.

Vanilla Bean Whoopie Pies with Raspberry Jam Filling

These tender, cake-like whoopie pies are bursting with real vanilla bean flavor and filled with a sweet-tart raspberry jam that’ll make you swoon.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
• ½ cup whole milk
• ½ cup seedless raspberry jam
• 1 cup powdered sugar
• 4 tbsp unsalted butter, softened

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ¾ cups flour, ¾ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup granulated sugar until fluffy. Add egg and vanilla bean seeds; mix until smooth.
4. Alternately add dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
5. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
6. Beat 1 cup powdered sugar and 4 tbsp butter until smooth. Spread 1 tsp raspberry jam on half the cookies, then pipe or spread buttercream on the other halves. Sandwich together.

The vanilla bean speckles and jam’s bright acidity make these whoopie pies feel extra special—perfect for gifting or a weekend treat!

Tip: For extra flair, roll the edges in sprinkles or crushed freeze-dried raspberries.

Espresso Whoopie Pies with Mocha Buttercream

These rich, cakey whoopie pies pack a double dose of coffee flavor—espresso in the cookies and a hint of cocoa in the creamy filling.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• ½ cup buttermilk
• ½ cup heavy cream
• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
2. Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 egg, 1 tsp vanilla, and 1 tbsp espresso powder; mix until smooth. Alternate adding dry ingredients and ½ cup buttermilk, mixing just until combined.
3. Drop 1-tbsp scoops of dough onto parchment-lined sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back when touched. Cool completely.
4. For filling, whip ½ cup heavy cream to stiff peaks. Gradually beat in 1 cup powdered sugar, 2 tbsp cocoa powder, and 1 tsp vanilla until smooth.
5. Spread 1 tbsp filling onto half the cookies; sandwich with remaining cookies. Chill 15 minutes to set.

The espresso powder deepens the chocolate flavor without overpowering it, while the fluffy mocha filling tastes like a whipped latte. Perfect for gifting (if you can bear to share!).

Tip: For extra texture, roll the edges in mini chocolate chips or crushed espresso beans.

Funfetti Whoopie Pies with Rainbow Sprinkles and Vanilla Filling

These playful whoopie pies are like a party in every bite—soft, cakey cookies packed with rainbow sprinkles and sandwiched with fluffy vanilla filling.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup milk
• ⅓ cup rainbow sprinkles
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup milk, mixing until just combined. Fold in ⅓ cup rainbow sprinkles.
5. Drop tablespoon-sized scoops of dough onto the baking sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
6. For the filling, beat 4 oz cream cheese, ¼ cup butter, 1 ½ cups powdered sugar, and 1 tsp vanilla extract until smooth.
7. Spread or pipe filling onto half the cookies, then top with remaining cookies.

The sprinkles stay vibrant even after baking, giving these whoopie pies a confetti-like surprise in every bite.

Tip: For extra flair, roll the edges of the filled whoopie pies in additional sprinkles!

Chocolate Mint Whoopie Pies with Peppermint Buttercream

These festive whoopie pies are like a holiday hug—soft chocolate cookies sandwiching a fluffy peppermint buttercream that’s just sweet enough.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar
• 2 tbsp heavy cream
• ½ tsp peppermint extract
• ¼ tsp vanilla extract
• Crushed candy canes (optional, for garnish)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix until smooth. Alternate adding dry ingredients and 1 cup milk, mixing just until combined.
4. Drop 1-tbsp scoops of batter onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back when touched. Cool completely.
5. For buttercream, beat ½ cup butter until creamy. Gradually add 2 cups powdered sugar, 2 tbsp heavy cream, ½ tsp peppermint extract, and ¼ tsp vanilla. Whip until light and fluffy.
6. Spread or pipe buttercream onto half the cookies, then top with remaining cookies. Roll edges in crushed candy canes if desired.

The peppermint buttercream is intentionally subtle—just enough to complement the rich chocolate without overpowering it. Perfect for cookie swaps or gifting!

Tip: For extra-minty flavor, add a drop of peppermint oil (not extract) to the buttercream—but go easy, it’s potent!

Apple Cinnamon Whoopie Pies with Spiced Cream Cheese Filling

These tender, spiced whoopie pies sandwich a dreamy cream cheese filling—think autumn in every bite, with a hint of caramelized apple sweetness.

Ingredients

• For the pies: 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/2 cup unsalted butter (softened), 1 cup brown sugar, 1 large egg, 1/2 cup unsweetened applesauce, 1/4 cup buttermilk, 1 tsp vanilla extract
• For the filling: 4 oz cream cheese (softened), 1/4 cup unsalted butter (softened), 1 1/2 cups powdered sugar, 1/2 tsp cinnamon, 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment. Whisk together flour, baking soda, salt, 1 tsp cinnamon, ginger, and nutmeg in a bowl.
2. Beat butter and brown sugar until fluffy. Add egg, applesauce, buttermilk, and 1 tsp vanilla; mix until smooth. Gradually stir in dry ingredients.
3. Drop 1-tbsp scoops of dough onto sheets, spacing 2″ apart. Bake for 10–12 minutes until puffed and springy. Cool completely.
4. Filling: Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 tsp cinnamon, and 1/4 tsp vanilla; whip until light.
5. Spread 1 tbsp filling onto half the pies; top with remaining pies. Dust with cinnamon if desired.

The magic? The filling firms up slightly when chilled, making these portable—perfect for lunchbox treats or picnics.

Tip: For extra apple flavor, fold 1/4 cup finely diced dried apples into the batter.

Almond Joy Whoopie Pies with Coconut and Almond Filling

These indulgent whoopie pies combine rich chocolate, chewy coconut, and crunchy almonds—just like the classic candy bar, but even better!

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 ½ cups sweetened shredded coconut
• ½ cup chopped almonds
• ½ cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• 2 tbsp heavy cream (for filling)
• ½ tsp almond extract (for filling)

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well. Alternate adding dry ingredients and 1 cup buttermilk, mixing just until combined.
4. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
5. For filling, beat ½ cup butter, 2 cups powdered sugar, 2 tbsp cream, and ½ tsp almond extract until smooth. Fold in 1 ½ cups coconut and ½ cup chopped almonds.
6. Spread filling on flat sides of half the cookies; sandwich with remaining cookies.

The toasted coconut and almond filling adds a delightful crunch against the soft, cakey chocolate cookies—no one can resist these handheld treats!

Tip: For extra texture, toast the shredded coconut and chopped almonds in a dry skillet over medium heat for 3–4 minutes before adding to the filling.

Chocolate Hazelnut Whoopie Pies with Nutella Filling

These decadent whoopie pies combine rich cocoa and toasted hazelnuts with a creamy Nutella filling—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup finely chopped toasted hazelnuts
• 1 cup Nutella (for filling)

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Mix in 1 egg and 1 tsp vanilla. Alternate adding the dry ingredients and 1 cup buttermilk, mixing just until combined. Fold in ½ cup hazelnuts.
4. Drop 1-tbsp scoops of batter onto the sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back lightly. Cool completely.
5. Spread 1 tbsp Nutella on the flat side of half the cookies, then sandwich with the remaining cookies.

The toasted hazelnuts add a delightful crunch against the soft, fudgy cookies, while the Nutella keeps every bite luxuriously smooth.

Tip: For extra flavor, lightly sprinkle sea salt on the filling before sandwiching!

Conclusion

With 19 irresistible whoopie pie recipes, there’s a perfect treat for every occasion—whether you’re craving classic flavors or fun twists! We hope you’ll whip up a batch (or two) and enjoy these sweet delights. Don’t forget to share your favorites in the comments and pin this roundup for later. Happy baking!